‹ Back to Whole Wheat English Muffins

Print Options

Whole Wheat English Muffins Exps Ft21 3871 F 1021 1

Whole Wheat English Muffins

TOTAL TIME: Prep: 20 min. + rising Bake: 15 min. YIELD: 10 servings.
I got this hearty whole wheat English muffin recipe many years ago from the county Extension service. I love the muffins' taste and light texture. If you're cooking for one or two, they keep well in the refrigerator or the freezer. —Mildred Decker, Sandy, Oregon

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3 tablespoons butter, softened
  • 3/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup whole wheat flour
  • 3 cups all-purpose flour, divided

Directions

  • 1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add milk, butter, salt, egg, whole wheat flour, 1 cup all-purpose flour and remaining 2 tablespoons sugar; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • 2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  • 3. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cover and let rest for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets.
  • 4. Bake until bottoms are browned, 8-10 minutes. Turn muffins over; bake until second side is browned, about 7 minutes longer. Remove from pan to a wire rack to cool. Store in the refrigerator. To serve, split with a fork and toast.

Nutrition Facts

1 muffin: 246 calories, 5g fat (3g saturated fat), 34mg cholesterol, 232mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 7g protein.

© 2024 RDA Enthusiast Brands, LLC